Makes 1 large omelette
Ingredients
- 4 eggs
- 3 tablespoons dairy free milk
- large handful of spinach
- 4 cherry tomatoes, quartered
- 1 tablespoon diced chorizo
- 2 tablespoons dairy free cheese
- 2 fresh basil leaves, torn
- salt and pepper, for seasoning
Directions
- Whisk the eggs, dairy free milk and seasoning together
- Add the chorizo and tomatoes into a small pan with a drizzle of oil and sauté for 5 minutes
- Remove a third of the mix and set aside
- Add in the spinach and cook for a minute then set aside
- Place a drizzle of olive oil in a large shallow pan over a medium heat
- Also heat the grill to medium
- Pour the egg mixture into the pan and cook for a couple of minutes
- Place the omelette under the grill until the top is lightly brown
- Remove from the grill and place the spinach mix down the middle of the omelette
- Top with half the dairy free cheese and fold both sides over so the omelette is closed
- Top with the chorizo and tomatoes you set aside earlier and the rest of the dairy free cheese
- Put back under the grill for another couple of minutes
- Serve topped with the torn basil